Tomato & Quick-Pickled Orange Salad

Name: Heirloom Tomato & Quick-Pickled Orange Salad
Prep time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 heirloom tomatoes, sliced; 1 large orange, sliced; 2 tbsp white wine vinegar; ½ tsp sea salt, plus more to taste; 2 tbsp extra virgin olive oil; 1 tbsp flat-leaf parsley, finely chopped; Pinch of pepper, to taste; Sumac, to taste (optional)

18 May

Written By Karina Arora

Pukara Estate Novello extra virgin olive oil being poured over a tomato and orange salad on a stone surface, with torn crusty bread and a small bowl of pickled peppers alongside, shot in warm natural light.

A rustic outdoor spread on a stone surface featuring a plate of tomato and orange salad, torn crusty bread, a small dish of pickled peppers and a bottle of Pukara Estate Novello extra virgin olive oil, with a hand reaching in and wild grass in the b

Preparation time: 10-15 minutes | Serves: 2

I'm a firm believer that fresh, seasonal produce needs very little intervention. This simple heirloom tomato salad leans on the best ingredients – ripe tomatoes, a quick-pickled orange, good olive oil and herbs, and that's really all it takes.

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Ingredients in my Tomato & Quick-Pickled Orange Salad -

I fell in love with simple tomato recipes while travelling in Spain, where tomatoes in summer are simply overflowing at every local market. While you can find similar heirloom varieties back home in Sydney, they tend to come with a price tag to match, so when I spotted them for a steal I bought them by the bagful and put them on practically everything – sandwiches, salads, snack plates, you name it. The food commandments in Spain are simple: thou shalt never be without a tomato in summer. Who am I to argue with that?

Another ingredient you'll find in abundance, especially across the south, is oranges. The trees are simply laden with them, striking globes the size of tennis balls strewn across every footpath.

For this recipe I decided to tone down their juicy sweetness slightly by quick-pickling them in a touch of vinegar and salt. Paired with firm, almost crunchy tomatoes, fresh parsley, salt and pepper, they add a beautiful sour-sweet brightness that makes everything on the plate sing of warmth and joy.

A close-up overhead shot of a tomato and orange salad in a white ceramic dish, topped with chopped fresh parsley and a golden olive oil dressing, shot in natural sunlight.

Two hands tearing a chunk of crusty bread beside a plate of tomato and orange salad and a bottle of Pukara Estate Novello olive oil on a stone ledge, with a small dish of pickled peppers and golden afternoon light in the background.

For the dressing I kept things just as simple, using Pukara Estate's Novello extra virgin olive oil, their first press and honestly one of my favourites. It has this bright, peppery quality that works so well here, though any good quality extra virgin olive oil will do the job just as well.

As for serving, I like to eat this one with a big chunk of warm bread torn and dipped straight into the dressing. The perfect light lunch or post-siesta snack. Good food really doesn't have to be complicated, and this is proof of that.

Ingredients

2 heirloom tomatoes, sliced
1 large orange, sliced
2 tbsps white wine vinegar
½ tsp sea salt + more according to taste
2 tbsps extra virgin olive oil
1 tbsp parsley, finely chopped
Pinch of pepper, according to taste
Sumac, according to taste (optional)

Method -

Place the orange slices in a bowl, pour over the vinegar and ½ tsp salt, and swirl until submerged. Set aside for 10 minutes, then reserve the pickling liquid.
When ready to plate, lay the tomato slices on a plate and overlap with the quick-pickled orange.
Whisk the olive oil and half the pickling liquid together (if you like a stronger vinegar flavour, you can use more) until emulsified, then drizzle on top.
Garnish with parsley, sumac, salt and pepper to taste.
Serve immediately.

*This recipe is made in collaboration with Pukara Estate.

Check out my other fresh recipes -

Summer Mediterranean Salad

Spicy Coriander Lime Noodles

Vegan Green Goddess Dressing

Radicchio & Fennel Salad with Orange Miso Dressing

RECIPE NOTES

Swaps, Serves & Storage

Do I have to use heirloom tomatoes for this recipe?
You can also use cherry or plum tomatoes for this recipe. Slice them in half or quarter them and toss with the dressing instead of drizzling over.
What can I use instead or oranges?
You can use lightly pickled strawberries instead of oranges in this recipe.
What do I serve this salad with?
You can serve this salad with grilled or roasted fish or chicken or with a hunk of warm, crusty bread.